Accompagnement
Chickpea, Tomato and Herb Salad
20 minPour 4Nutri-Score A€
A
20 min
20 minChickpea, Tomato and Herb Salad
recette de
Pourrestore Kitchen
@pourrestorekitchen
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
red onion (small, peeled and finely sliced)Fruits et légumes1 morceau
fresh red chilies (deseeded and finely sliced)Fruits et légumes2 morceaux
ripe red tomatoes (roughly chopped)Fruits et légumes300 g
lemon (juiced (half used for the dressing))Fruits et légumes1 morceau
flaxseed oilÉpicerie45 ml
sea salt (to taste)Épices3 g
black pepper (freshly ground, to taste)Épices1 g- chickpeas (jarred, drained)Épicerie425 g
- fresh mint (chopped)Fruits et légumes15 g
- fresh basil (chopped)Fruits et légumes15 g
sunflower seedsFruits à coque et graines10 g
par portion
Nutrition
199kcal
- Glucides
- 16 g
- Protéines
- 5 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Saladier
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Finely slice the red onion and the deseeded chilies.
- Roughly chop the tomatoes.
- Étape 2
Combine and dress
- Scrape the onion, chilies and tomatoes with all their juices into a bowl.
- Dress with the juice of half a lemon and the flaxseed oil.
- Season to taste with sea salt and black pepper.
- Étape 3
Marinate with the chickpeas
- Add the drained chickpeas and mix well.
- Let the salad marinate at room temperature.
- Étape 4
Finish and serve
- Just before serving, fold in the chopped mint and basil.
- Sprinkle the sunflower seeds on top.